Creamy Sun-Dried Tomato Pasta with Spinach

Have you ever taken a bite of pasta so creamy and full of flavor that you were sure it had to come from a fancy restaurant? What if you could make that same rich, cozy bowl at home in less than 30 minutes? This Creamy Sun-Dried Tomato Pasta with Spinach is that kind of meal. It is simple to make, easy to love, and perfect for busy nights when you still want something special.

In this post, you will learn exactly how to make Creamy Sun-Dried Tomato Pasta with Spinach, how to store it, how to switch it up, and how to make it fit your taste and your life.

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Creamy Sun-Dried Tomato Pasta with Spinach is a warm and comforting dish that feels both rich and fresh. The creamy sauce wraps around long strands of pasta. Sun-dried tomatoes add a bright, tangy flavor. Fresh spinach brings color, texture, and extra nutrients.

Here is why this recipe stands out:

• It uses simple pantry ingredients.
• It cooks in about 25 minutes.
• It all comes together in one pan plus a pot for the pasta.
• It works for a weeknight dinner but is nice enough for guests.

Time needed:

• Prep time: about 10 minutes
• Cook time: about 15 minutes
• Total time: about 25 minutes

Difficulty level:

• Easy. If you can boil pasta and stir a sauce, you can make this Creamy Sun-Dried Tomato Pasta with Spinach.

Essential Ingredients

To make Creamy Sun-Dried Tomato Pasta with Spinach, you will need:

• Pasta: Spaghetti, fettuccine, linguine, or penne all work well.
• Sun-dried tomatoes: Use the type packed in oil for the best flavor.
• Spinach: Fresh baby spinach is ideal.
• Heavy cream: Makes the sauce rich and smooth.
• Parmesan cheese: Adds saltiness and depth.
• Garlic: Gives the sauce a strong, savory taste.
• Olive oil or butter: For sautéing the garlic and tomatoes.
• Italian seasoning: For classic herb flavor.
• Crushed red pepper flakes: For a gentle heat, if you like.
• Salt and black pepper: To balance and brighten the flavors.

Helpful Substitutions and Variations

You can easily adjust this Creamy Sun-Dried Tomato Pasta with Spinach to fit your needs:

• Pasta:
  • Use whole wheat pasta for more fiber.
  • Use gluten-free pasta if you are avoiding gluten.
  • Use short pasta like penne or rotini instead of long strands.
• Cream:
  • Use half-and-half for a lighter sauce.
  • Use canned coconut milk or cashew cream for a dairy-free version.
• Cheese:
  • Swap Parmesan for Pecorino Romano for a sharper taste.
  • Use a dairy-free cheese if you follow a vegan diet.
• Spinach:
  • Use frozen spinach, thawed and squeezed dry, if fresh is not available.
  • Swap spinach for kale, but cook it a bit longer so it softens.
• Sun-dried tomatoes:
  • If you only have dry-packed sun-dried tomatoes, soak them in hot water first.
  • You can also use roasted red peppers for a milder flavor.

Step-by-Step Instructions

Follow these steps to make your Creamy Sun-Dried Tomato Pasta with Spinach turn out smooth, creamy, and full of flavor.

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add your pasta and cook according to the package directions until just al dente.
3. Before you drain the pasta, scoop out about 1 cup of the pasta water and set it aside.
4. Drain the pasta and leave it in the pot or in a bowl while you make the sauce.

Tip: Salting the water helps flavor the pasta from the inside out and makes the final dish taste better.

Step 2: Start the Sauce

1. In a large skillet, heat olive oil or melt butter over medium heat.
2. Add the minced garlic.
3. Cook for about 30 to 60 seconds, just until it smells fragrant. Do not let it turn brown. Burned garlic will taste bitter.

Step 3: Add Sun-Dried Tomatoes

1. Stir in the chopped sun-dried tomatoes.
2. Let them cook in the oil with the garlic for 1 to 2 minutes.
3. This step wakes up their flavor and softens them so they blend well into the sauce.

Step 4: Build the Creamy Base

1. Pour the heavy cream into the skillet.
2. Stir well to mix it with the garlic and tomatoes.
3. Add Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper.
4. Bring the sauce to a gentle simmer.
5. Let it cook for 3 to 4 minutes, stirring often, until it starts to thicken slightly.

Tip: Keep the heat at medium-low. A gentle simmer keeps the cream smooth and helps avoid curdling.

Step 5: Add Parmesan and Spinach

1. Lower the heat to low.
2. Stir in the grated Parmesan cheese.
3. Keep stirring until the cheese melts and the sauce becomes smooth and creamy.
4. Add the fresh spinach.
5. Stir until the spinach wilts down and blends into the sauce.

If the sauce looks too thick at this point, add a small splash of reserved pasta water and stir again.

Step 6: Toss in the Pasta

1. Add the cooked pasta to the skillet with the sauce.
2. Use tongs or a large spoon to toss the pasta gently.
3. Make sure every strand or piece of pasta is coated in the creamy sun-dried tomato sauce.
4. Add more reserved pasta water, a little at a time, until the sauce is silky and clings nicely to the noodles.

Step 7: Taste and Adjust

1. Taste your Creamy Sun-Dried Tomato Pasta with Spinach.
2. Add more salt or black pepper if needed.
3. If you love extra cheese, sprinkle in a little more Parmesan and toss again.

Now your pasta is ready to serve.

Assembly

How you serve Creamy Sun-Dried Tomato Pasta with Spinach can make it feel even more special.

Here are some simple tips:

• Use warm bowls or plates so the pasta stays hot and the sauce stays creamy.
• Twirl the pasta with tongs before placing it in each bowl for a neat, tall mound.
• Spoon extra sauce from the pan over each portion.
• Top with:
  • Freshly grated Parmesan
  • A pinch of black pepper
  • A few extra pieces of sun-dried tomato
  • A sprinkle of chopped fresh basil or parsley

These small touches make the dish look like something from a restaurant, even though it was easy to make at home.

Storage and Make-Ahead Tips

Creamy Sun-Dried Tomato Pasta with Spinach also works well as leftovers if you store it properly.

Storing in the Refrigerator

• Let the pasta cool to room temperature.
• Place it in an airtight container.
• Store in the fridge for up to 3 days.

Reheating

• Reheat gently on the stovetop over low heat.
• Add a splash of milk, cream, or water to loosen the sauce as it warms.
• Stir often so the pasta heats evenly and does not stick.

You can also reheat in the microwave:

• Place a portion in a microwave-safe bowl.
• Add a small splash of liquid.
• Heat in short bursts, stirring in between, until hot.

Freezing

Creamy sauces can sometimes change texture when frozen, but it is still possible:

• Cool the pasta completely.
• Place it in a freezer-safe container, leaving a little room at the top.
• Freeze for up to 1 month.
• Thaw overnight in the refrigerator before reheating with a bit of added cream or milk.

Make-Ahead Option

You can make the sauce ahead on its own:

• Prepare the sauce as written, but do not add the pasta.
• Cool it and store in the fridge for up to 2 days.
• When ready to eat, cook fresh pasta, warm the sauce in a skillet, and toss together.

Recipe Variations

One of the best things about Creamy Sun-Dried Tomato Pasta with Spinach is how easy it is to change.

Here are some fun ideas:

• Add chicken:
  • Stir in sliced cooked chicken breast or rotisserie chicken at the end.
• Add shrimp:
  • Sauté shrimp in a little butter and garlic.
  • Add them to the sauce with the pasta.
• Add mushrooms:
  • Sauté sliced mushrooms after the garlic.
  • Cook until they are browned, then continue with the recipe.
• Add more veggies:
  • Try peas, roasted broccoli, or cherry tomatoes.
• Make it spicy:
  • Add more crushed red pepper or a pinch of cayenne.
• Make it low carb:
  • Use zucchini noodles or spaghetti squash instead of regular pasta.
• Make it vegan:
  • Use olive oil, plant-based cream, and vegan cheese.
  • Skip the Parmesan or replace it with nutritional yeast.

These small tweaks can turn the same base recipe into many different meals while keeping that creamy sun-dried tomato flavor you love.

Conclusion

Creamy Sun-Dried Tomato Pasta with Spinach is a simple recipe that feels anything but plain. It brings together tender pasta, a rich cream sauce, bright sun-dried tomatoes, and fresh spinach in a way that feels comforting and special at the same time. It is quick enough for a busy weeknight dinner but impressive enough for guests.

Once you learn this method, you can change the ingredients to match what you have in your kitchen. Add a protein, swap the greens, or play with the spice level. However you make it, this creamy pasta is sure to become a favorite in your home.

FAQs

Is Creamy Sun-Dried Tomato Pasta with Spinach healthy?

This dish is rich because of the cream and cheese, but it also has spinach, garlic, and sun-dried tomatoes, which add vitamins and antioxidants. You can lighten it by using half-and-half, whole wheat pasta, or extra vegetables.

Can I make this recipe dairy-free?

Yes. Use coconut milk or another plant-based cream instead of heavy cream, and replace Parmesan with a dairy-free cheese or nutritional yeast. The result will still be creamy and flavorful.

What kind of pasta works best?

Spaghetti, fettuccine, or linguine work very well because the sauce clings to the long strands. Short shapes like penne or rotini also work if you prefer bite-size pieces.

Can I use frozen spinach?

Yes. Thaw the frozen spinach and squeeze out as much water as you can. Then add it to the sauce just like fresh spinach.

How do I keep the sauce creamy when reheating?

Add a splash of milk, cream, or water before reheating. Warm the pasta slowly over low heat and stir often so the sauce smooths out again.

Can I add protein to this dish?

Absolutely. Cooked chicken, shrimp, or Italian sausage all taste great in Creamy Sun-Dried Tomato Pasta with Spinach. Add them at the end and toss to coat in the sauce.